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Wednesday, September 6, 2017

Oatmeal To-Go

I’m stretching the idea that you don’t need a binder to make cookies. This is a very simple recipe. The basics are 1 tbl cinnamon and 1/2 cup applesauce to every 1 cup of dry ingredient. In this case, I had open bags of almond flour and hazelnut flour, so I used both.

I think this could become a granola if I crumbled it and stuck it in the dehydrator for a day or so.

Combine all of the ingredients in a bowl. If you put in the dry ingredients first, you can use the same measuring cup for everything.

There are the two basic ways to go for baking. The first is to make individual cookies, and the second is to make bars. This time, I did bars.

Cookies:

Cover a cookie sheet with parchment paper. The parchment paper will help them not stick and will make clean up easier. Spoon onto cookie sheet. Shape these into cookies as best as possible. They will not flatten or spread.

Bake for 20 minutes. Flip. This can be accomplished by using a turner and individually flipping each cookie directly onto the cookie sheet while slowly removing the parchment paper. Or you can take a second cookie sheet, turn it upside down on top of the cookies, flip the whole lot, and peel off the parchment paper.

Move around as needed - our oven doesn’t bake evenly and I find the edge cookies need to be swapped with the middle ones. Bake another 20 minutes.

Bars:

Cover a cookie sheet with parchment paper. Spoon this mixture into the middle of the cookie sheet and spread it to become one large rectangle. Because there is no binder, the spreading has to be on the gentle side. I used the spoon to pat it down and spread it out.

Bake 20 minutes. Flip using another cookie sheet. Peel off the parchment paper. Score into squares or other desired shape. Bake another 20 minutes. Take out of the oven and allow to cool. The middles will continue baking as they are cooling.